Week 3 --- curcurbits... I mean, bytes :)

This week we had a windfall of GIANT zucchini to share with you, as well as more (pruned) basil... we have found that cooking the squash slices slow in a pan and with butter yields amazing flavor! Here's a pic of what you will get this week:

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Some new things:
Kohlrabi (the Sputnik - looking thing) -- look up recipes, cabbage-like flavor is delish sliced thin and eaten raw, or grated into a slaw!

Zucchini (green and yellow) -- sooooo flavorful, see my tip above!

Crookneck squash -- I also love pan-frying these, with onions... after doing so, they go great on a budget cheese-only pizza from the grocery store (and then baked until corners crisp)

And some unfortunate absences (now and in near-future:

Eggs -- our egg production has (mysteriously) dropped quite dramatically, from a month ago when we were getting 7-9 eggs per day, to now only one or two... My best guess is we have a bunch of ladies who are going into retirement all at the same time, and unfortunately right when summer starts --  which is both unusual and very unfortunate.

Eggs (pt. 2) -- I bought some younger, new-addition layer hens a few days ago, but they are still getting used to our setup and our current boys and girls. So, if you don't get a half dozen eggs this week, I promise you a whole dozen next week. I'm sorry but that's just the way the cookie crumbles sometimes, we are trying hard to fix this issue of shortage -- I promise!

Lettuce -- you may have noticed your head of lettuce is taller than normal... The plants are detecting that it is well into summer, and are trying to grow tall and make seeds and spread their genetic :-) I would avoid eating the stalk at this point and just two leaves, and we probably only have one more week of good lettuce season left.

In closing...

Be sure to reply to me with any good recipes that you come across and test (and confirm are good to know), and I will send out to the others. Enjoy the hand-raised food, and we will see you next week!

Week 2's basket!

Howdy ya'll!

Excited to bring you all another basket of goodness this afternoon... here's a pic, and much of it you're already familiar with (so I'll just add a FEW notes below):

Clockwise from bottom-left: Lettuce, tomatoes, swiss chard, ~2lb of rib steaks (if you did grass-fed beef option), 1/2 dozen eggs, basil, lamb's quarters, and French breakfast radishes

So again, with the lamb's quarters, just pluck the leaves and then either use them raw (sandwiches, salads) OR fry them gently (like spinach).

We are HOPING to add some blackberries to each share today; I'm waiting on my work right now, to tell me that they were able to get the school's internet back up and running with my emailed instructions (or not) -- to see if the kids and I will get to finish our planned mini-hike...

And finally, a tip for the rib steaks: look up any well-reviewed recipe out there, that uses pineapple + a zip-lock bag as a tenderizing agent... this is a great way to soften up these cuts, just keep in mind the meat will then have a bit of residual sweetness (BBQ sauces and roasting in an oven work great as a follow-up =)

See ya'll soon!

Week 1's basket

OK! Well, it took me longer to make this illustrative post, but here it is... This first week of the veggie share will contain (clockwise from 9 o'clock):

Mustard greens -- I had to cut these plants back to chase out a scourge bug that plagues brassicas, that ate their bottoms, and that was threatening to jump to other crops... you can pull off all tender parts (leaves, flowers... leave seed pods) and add to a salad... or, if your taste buds are less adventurous, put in a vase :)

Huckleberries -- foraged in the wild, delicious

Horsetail -- foraged and NOT edible, although VERY useful in the kitchen... the silica in the ribs of the plant allow it to scrub food and other scourings off stainless steel (I call them nature's Brillo pad :)

Tomatoes -- have not been rinsed, your choose if you want to or not (not sprayed with anything)

Eggs -- self-explanatory ;)

Lambs quarters -- foraged from our pasture; remove leaves, use as spinach (my favorite recipe is pan-fry for 3-4 minutes in olive oil and a spridge of garlic)

Basil -- two varieties here; lettuce leaf and Genovese. I will share a pesto recipe next week; keep yours uneaten but fresh this week through next Wed, if you want enough to make a decent serving (dinner+leftovers). If you want to use, just separate out stems

Daylilly flowers -- eat fresh, as a garnish on top of a salad

Cucumber -- please tell me you know what to do with this =P

French breakfast radish -- many dont know, leaves can be eaten too (peppery but fun)

Lettuce -- see cucumber notes =P

PLEASE bring back all packaging, including basket, next Wednesday. Looking forward to hooking y'all up with hand-collected, same-day goodness next week!!! :)

Another growing season, shared with like-minded people!

I am always grateful for the chance to commune with others. Truly commune. It does not happen often... and usually, when an authentic connection occurs, it centers around the cooking and serving of food. Most often (ie, all throughout the year) it centers on the people I'm able, willing and wealthy enough to OFFER food to (friends, family, guests, etc.)...however for a brief time, in the spring and summer, I get to much more rarely-so-commune around the most basic act of growing and delivering PRE-FOOD. Thank you for joining me on an adventure, during this special time!

(six rows of edible plants, each about 150 ft. long!)

"The salads are looking LOVELY this year..."

We're hoping to let these radishes know their days are numbered!!! ;)

The many tools at the organic, thinks-its-just-insane-to-not-just-do-it-himself dude's disposal

The first week of shares are anticipated for delivery at the W1 on July 3, from 4 to 6 PM. Forgive me for sounding crazy to many, but I'm totally hyped to be guaranteeing simple and basic sustenance to y1'll. Every time my family hands you a basket full of home-raised goodies in exchange for your financial investment in the whole enterprise, it means we are creating the simplest and arguably most beautiful and meaningful of commercial enterprises with neighbors!

So thank you for being part of CCC's season 2, this year of our lord 2019. If you haven't paid already (for the tools, sweat and tears that make large-scale self-sufficiency happen) either $160 for eggs n' veggies, or $200 for that plus a bit of Candler-pastured beef (as per earlier emails)... please do!

Last share... and, back-to-school / end-of-share potluck this Sunday!

First, an announcement about the planned potluck: based on votes, it looks like we will do the potluck this Sunday, Aug. 13th, starting at 11 AM. I know that a couple of you have already told me you will be out of town... its all good, we'll take whomever we can pull together, and will keep trying to connect with the rest of you as the school year starts! I will send out an e-Vite shortly. Basically bring your kids, bring a dish, bring swimming clothes, and be prepared to have fun at the 'farm' at 20 OMalley Dr.!!! =)

Now, a picture of yesterday's share contents (beautiful shade from the trees outside the Wedge, btw):

...and some comments / tips:

1. Some people got squash/eggplant, and some got mini-cabbages. I wish the cabbages were bigger right now, but they are what they are... these are our biggest ones right now :) Make a slaw... or put some on a sandwich!

2. Tomatoes are from First Step Farm right down the road from us in Candler. But, they are delicious and socially awesome!

3. Sunflower sprouts need to get eaten ASAP, unfortunately I tried rinsing them and was apparently rough with them, so... they might have looked wilted, but I promise I had only harvested them hours ago

4. Jam is from the excess of strawberries we had in June... Dorothea made it, and her jams are a hit here at our house... we both sincerely hope you enjoy it.

5. Basil was looking rough but I got what I could from the plants, please leave stems out of cooking (they were almost uniformly woody) and tear off any brown corners... otherwise its still pretty useful stuff!!!

Share #7 -- including a special tea!

Well shucks, I spread out a share's contents and thought I had taken a photo (to annotate) -- but right now I can't find such a photo on my phone at all. Anyhow, I do have a few fun photos from our day today -- the roughly four hours that lead up to us driving off to the Wedge and looking for your lovely faces =)

Josie, after these two super-helpful kids dutifully spent two hours down at the garden with me!

Josie's main job is to keep all of our chickens used to being handled by people :) Here's Blacky and Baseball, who aren't laying yet (but damn well better be in the next month or so!!!)

Here's a funny outdoor, 'alternate' coop I made for the birds, for if/when they are feeling that their hen-house is a bit too stuffy. I first thought the ducks actually climbed in those boxes -- until Josie admitted this evening that she placed them in there :(

Everybody's share, and some optional bread, all packed up and ready to go!

Also, here are a few things worth noting about Week #7's box:

OKRA -- Gosh darn it, I thought I gave all the ones Josie picked a good 'wiggle' test, and ended up keeping out eight otherwise gorgeous pieces total for being too stiff... however, I found one in the surplus box (that we did not re-home today) to be too tough. Please be wary!

SLICING TOMATOES -- I tried to give everyone a mix of ready-to-slice and needs-to-sit-on-the-counter, smalls and larges. It did seem to be heavier on the side of unripe ones, unfortunately; that is just me trying to save them from the sunburning, slugs, cracking (due to heavy rains) and ultimately spot-rotting that has been claiming a lot of the fruit. SPECIAL TRICK: Put unripes in a brown paper bag with some overripe bananas or apples for a couple of days, and the naturally occurring ethylene gas that you are intentionally concentrating will quickly ripen the tomatoes

'GREENS BAG" -- There were three things in here: 1) lots lettuce-leaf basil (at the bottom); 2) some lettuce greens, many of which had started to bolt (=an extra bitterness that some find offensive; feel free to toss if no bueno for you); and 3) some tender lamb's quarters tops

SUMAC TEA -- A refreshing beverage that many Native American tribes traditionally made, from the sour 'berries' of the staghorn sumac bush. While the beverage can be made VERY sour, I aimed only to make a subtle version here... kind of like a half-sweetened tea, it comes out. Nice over some ice, or in the morning warmed up in the microwave / on the stove to a near-boil (ie, as a hot tea)

Share #6... sorry no picture of the contents this time!

Howdy,

Well I didn't get a picture before the shares were brought to distro, and this week everyone picked up their share. SO... I don't have a pretty picture to annotate for you al! Luckily, there were mostly things you should recognize; for example, everyone got at least two (depending on size) heirloom pinks and two heirloom red slicing tomatoes -- one ripe now, the other needing a couple of days. One or two of you got some fun yellow slicing tomatoes (the 'Kellog's Breakfast' variety). There also was a return of the lamb's quarters fresh greens (recall that the leaves are a perfect spinach substitute... we tried it on two pizzas one evening, and roasted it was FABULOUS).

Also, there was a mixture of white 'Kennebec' potatoes and red 'Pontiac' potatoes bagged up.

The only think unusual was the zip-lock with dried nettle leaves/stems; this is a HIGHLY nutritious plant that we foraged in the spring, that can substitute for spinach in many recipes. I dried it in a hotbox vs. directly exposed to the sun, so it should have retained most of its nutritious vitamins and minerals. My wife makes a special soup from it, and also a quiche. The only tip you need to know is to reconstitute the leaves in hot (ie, just boiled) water for at least two minutes, prior to incorporating. This ensures that the tiny spines that give 'stinging' nettle its name are totally inactivated. You can also make a pretty damn tasty tea from it!

Here are a couple of pictures from harvest today, as always, email me if any questions come up.

best,
Matt

Didn't have to leave out of the share as many tomatoes this time! (only about half, left in the blue bins, had bad spots in them)

About a 20-ft stretch of potatoes (white), plus what I dug up in reds the other day, for our potatoes!

PS -- Special thanks again to Golden Acres Farms, for helping us out with the cucumber count this week :) Sad about the vegetables that didn't do well, but glad that we've found you (and a couple other farms) to help out with maintaining some variety!